They all said THIS is why GREEK food is so good, So we tried!
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- Опубліковано 8 вер 2023
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Mediterranean is known for it's amazing meats and my subscribers told me that the main reason is because of this amazing seasoning called Za'atar. Today we put that to the test in some beautiful steaks.
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Now make a sweet beef shawarma flavored brisket!!!
Guga you should make a Tournament with all the MSG Steaks from tje Videos. Would be interresting which wins in the End. 😊
Greek??! It's Palestinian/Arab
@@WaiiMiii Levantine to be exact...Not Greek at all ! (we don't us this mix or being aware of it at all!!!).The Greek msg is the Greek oregano...
bharat is the new name for india why aere u sayingi it here.. kinda sus.....
I'd love to see the control steak replaced with an MSG steak for these "better than MSG" videos.
We all know regular Guga Steaks are great, but in the original MSG video, the MSG steak was more popular than the control, so it’s hard to get an idea of how these seasonings actually compare to MSG.
I think that is a great point
Been thinking this since the "other country MSG" videos started XD
Haiyaa... We were saying the exact same thing. The control can't just be salt & pepper if they're comparing different cultures' MSG spices. But, good on using MSG! Fuiyoh!
@Lux_Lethal Calm down, Uncle Roger.
@@Sniperboy5551 😂😂😂
Zaatar goes well on dairy spreads. Most common use it to spread Labneh on pita, then spread zaatar and olive oil.
Labneh is actually drained yogurt so it's very sour and lasts a very long time.
How would it work with cream cheese or Brie cheese?////
@@drachenfeuer5042 It wont be nearly as good as it would be with lebneh and zataar and zeit zaytoon
So good!
My buddy Abdel's grandparents made some wicked good food. They'd make something called manakish. But it's good on, like, most things. They'd also make this salad with parsley called tabouleh. Love food from that whole region of the world.
@@Alphacheesehunter Tabouleh with tomato and cucumber is the best burger topping EVER. So fresh and zesty.
Each day that passes brings us closer to the Worldwide MSG Steak Showdown.
A battle of epic proportions.
We need a video or a list for Guga's ranking of all the "MSG" steaks
This channel gets better every time but still keeps the og style and i love it
Baharat is an Arabic word which translates to 'spices' hence the blend you made :) I'm glad you enjoyed it Za'atar is literally my favourite thing - if you want you could mix it with olive oil and spread it on flatbread sprinkle some cheese ( or without) and broil it in the oven trust me its a 10/10 will highly recommend
Same bro I'm Israeli and I live on pita with hummus, sumac, za'tar and olive oil like it's godly it's also way more tastier if you had ground beef
I do this with whole wheat lavash and it is my favorite late night snack
Baharat is actually Hindi word that means India probably because that the origins of the spices in ancient times
same here man! @@gamerstorm9822
Excellent video - you guys always do such a great job, editing is on fire 🔥too!
Sazón is a great Latin MSG.
I think that seasoning is slept on. I use it a lot, my mom used it as I was growing up. She would make white rice and black beans, then sauté pork with the seasoning packets and at the end throw it all together. Literally fantastic. Please give it a try Guga
Gracioso, en Canarias Sazón simplemente es el acto de poner sal y especias, sin mezcla predeterminada xD
Funny, i Canary Island Sazón its just the act of add salt and spices, not an specific mix xD
it has MSG in it, so it's just MSG
AKA, Make Shit Good.
I'm not Latin but know of and use Sazon. It is really good. 👍
I have Zaatar at home and I usually use it to eat pita bread. I dip pita in olive oil, and then tap it in a bowl with zaatar. Love it. I never thought that it would be a good combination with a steak. I am definitely, definitely, going to try it now. Thank you so much for the tip.
you sound so cute saying Zaatar (arabic for thyme) and Boharat (arabic for mixed spices)
always love your vids, but this one has a special flavour to it
The pop ups for the measurements are a great touch
For future ideas: There are some sauces that can be found all over the Canary Islands, they come in a red and green variety. They might be worth trying, if you can find them. I think the names were Mojo Rojo Picon and Mojo Verde.
They are great on small boiled potatoes in Lanzarote they are boiled in seawater ❤
Guga would just call it mojo MSG.
mojo is not native to the canaries though i think it's venezuelan? same as arepas, i think come from venezuela but can be found on tenerife. best thing ever, arepas doused with the mojo of your choice., unforgettable
@@ijustwannaleaveacommentony6511 "Mojo (Spanish pronunciation: [ˈmoxo], from Portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the Canary Islands), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo), and spicy red mojo (mojo picón).[1] Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used."
Guga try not to call every single ingredient MSG challenge (impossible)
Zatar on lebneh with some fresh pita is one of my favorite appetizers.
Also tried muhammara recently, and that was a huge flavor bomb.
Always expanding horizons, awesome, love it!
Extra great editing on this one! Nice job.
Happy to see one with Zaatar. I learned about it from a food truck chef near my old job. I've been using it ever since.
I love how it went from Greek MSG, to mediterranean MSG to Middle Eastern spicemix within 6,5 minutes or so. I mean, yeah, I can google the answer when I'm gonna make one of these mixes for myself. But some form of consistency wouldn't hurt.
In any case, great video as always :)
Zaatar is a Lebanese/Syrian mix we have for breakfast usually with olive oil on a very cooked dough pizza like. It’s based of Greek oregano.
I’m Lebanese and know both of these
. Bharat is usually 7spice mix used for cooking it gets mixed within food preparation just like salt and pepper . You did toum (garlic sauce) one day also lebanesish and very delicious never thought of using these (except bharat) on steaks but sure will
im greek and I never heard of this lol
@@Psiilocybethen we are 2 😂
Love the lawn mower edit. That sent it me! We need more edits like that.
Interesting. I had never heard of either of these seasonings, very cool.
Cool to see Guga make dough, another awesome side dish.
Guga you tickle me about how simple your side dishes are ❤but most of us don’t have half the ingredients in our arsenal as you do ❤❤
I love that you made lahmacun for the side dish. One of my absolute favorites
I tried Za'atar about 4 yrs ago for the first time and now use the seasoning all the time. It is one of my favorites.
Trying a sirloin and Za'atar seasoning sous vide tonight. Great video
Guga you have to try Irish grass fed beef. The beef has a herb flavor due to the kinds of grass and clover they eat when they pasture raise them
Or do a comparison between grass fed and not. I can taste the difference in their milks
He definitely should make a video about all the x-fed cow beef.
Guga!
from a Viking to a Steak Master! I would like you to try Cheese Whey. Maybe Age it by making it lay in there. Icelandic People used to and still do to preserve sausages. I thought is that it could preserve a steak or maybe even make it more tender!
Those edits are on point!
You should try Arrachera, in México that´s like the equivalent of what picanha is for brasilians
Not really sure how you keep coming up with these ideas but we are here for it! We Love You Guga!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You should do a test of all the steaks people like more than the control steaks and see what the results are comparing them.
Nah just do 3 control steaks, but tell them it was all done differently... Watch Leo go OTT on describing how different and complex they taste 😂
@@viking_nephilim8883 that would be good too! 😂
I got an idea takes a dry-aged pellicles grind it up into a meat powder along with the spices put it on a stake than suvee and dry aged one
I like the added measurements while doing the job. Quick tab so you can follow🤙🏽🤙🏽🤙🏽
I always mix Baharat and za’atar when I marinate my steaks. Hugs should try it next time
I feel like that side dish could use some kinda sauce or dip. I was thinking a light creme fraiche of some sort using lime juice as acidity to balance out the other heavy flavors present and add a bit more depth. Might try it at some point.
you are right, we dip it in labneh which is basically strained yoghurt
love the new editing
We usually have these spices separately, in Greece, and use them like that. But they are definitely the ones we mainly use
Masterpiece of a video right here
One of the many msg’s of the South is Dale’s steak seasoning (helps that msg is in the ingredients). Highly recommend, makes any land based meat next level great
My new favorite is Cajun Two Step…I’ll have to check out Dale’s too!
OMG man that zoom in on Angel during the side dish killed me!!!! XD
the thing about Za'atar is... it's good on it's own... many people eat it witha bread and olive oil as a dib... it is considered the (poor) breakfast in my culture....
you can use it with olive oil and put it on dough, creating a type of flat bread, there are many ways to pronounce its name but in my city it is called (Manageesh).
as for Baharat.... it is just the standard spice mix in the middle east and north Africa, the word (baharat) literally means (Spices) in Arabic.
That side dish is a very popular main dish from the Middle East called Lahmacun, Lahm b'ajin, or Lahmajun (and several others depending on the country/region), which all basically translate to "meat & bread", it's essentially a Middle Eastern pizza, very easy to make and always on the menu in Lebanese or Turkish etc restaurants.
Thanks for the comment. I was looking for its name. I've had it with veggies in it. So good. So delicious and I didn't even mind the horrible veggies. It also had mint. Mint. I despise mint.
Wow, a triple success! Congrats, Guga
2:00 invisible dough. Liked it.
I bet those would be really good in a compound butter as well!
You should make a side dish where it's eggs sprinkled with za'atar and drizzle of olive oil enjoy with bread😊
good on you Uncle Guga for talking about men's health and being a role model in a way and using your youtube celebrity for good like this
Your channel is incredible😊😊😊❤❤❤❤
It's funny how you pronounce za'atar (you should hear the two a's) and baharât (emphasis should be on the last syllable). Great video thought, I never ever thought to put either of those on a steak.
please do the best of the best series with all of the winning steaks from past videos
I ought to try these seasonings myself.
Now I want to try this!
Again, I second the competition between the "msg" experiments! Which is king? I would love to see that! Thanks for the great content and educational quality!
Are you wanting more of my thoughts or you're going to discuss with your team?
I love the editing 😂
Guga..one small suggestion for the side dish. Try cooking it on high heat in the Pizza Oven for about 5 to 7 mins. Would come out nice and juicy with an excellent crust.
I tried zaatar on a wagyu picanha steak after watching this video and YES, it does make it even better :D
Note: Za'atar has a very highly debated history but, shortly, it most likely has stronger historical ties to Palestine and Egypt than it does with Greece but, it's historical and modern usage is pretty widespread. This is especially important because most of the time culinary histories of all sorts ultimately root down to Greece or China and this is an unusual exception.
Tip: Make sure whatever you buy has Hyssop as a primary ingredient.
Ps: I love Za'atar and it is easy to find dozens of brands a little more small scale and traditional than Spice Islands (American company in Iowa owned by B&G Foods in New Jersey).
i mean its quite obviously arab, the name is an arab word
@@AjZ530 yeah, he's got the words "Greek MSG" up in the thumbnail so, I wanted to mention this because clearly Guga and his editors didn't catch that.
@@kajerlouagain, dude is not a chef. Not knowledgable or trained. He doesn't know the history, or even how to cook some things properly (he thinks a rice maker makes the best rice).
@@Aymenadhami sure but, he has a team of people these days. It wouldn't be crazy to have someone do a little fact checking.
@@kajerlou money and staff don't buy you knowledgable or experience. That's why there is a 4 year culinary schools. He'll never be a professional
Guga + Lebanese is a match I've been waiting for forever ❤
Señor Editor was on FIRE today with this video. Three cheers for the people behind the scenes
I actually have a jar in the pantry because my roommate/landlord works at McCormick. Might have to try it on something I don’t usually use regional spice blends save for herbs de Provence
Love the side dish I'll give it a go.
Every time I see a new Guga video, I say “Let’s do eeet”
You should do a battle of the side dishes to see which one is everybody's favorite.
You've gotta love Guga, he serves a Mediterranean beef burrito as a side dish...! 😂❤
You should do Montreal steak seasoning next. It really is the perfect thing for steak.
True
I always love it when Angel speaks. He should speak his mind more. His opinions are always great.
If I had the time and the money I would love to come see you Guga and try a Guga steak....
Zaatar is SO good, I discovered it idk how many years ago through a friend at a dinner thing and I use that stuff all the dang time now.
I use Cavenders all purpose Greek seasoning a lot
I know that Guga has several different editors for his videos but whoever edited this video was really on their game as they really accentuated what was happening in cool ways which made the video way more entertaining.
Guga you're fantastic man. Zaatar is arabic though, with its roots in the levant, mainly Palestine, Lebanon, Syria. In my opinion the kings of levantine cuisine are Damascus it doesn't get better. Give Egyptian Basterma a try as a commenter said, use like bacon. There's also a cheese called gebna roomi (which I suspect is romanian in origin) that should be fun to pulverize and dry age with, then wrap in Basterma, basically egypt's version of Pastrami. There's also Armenian Basterma which I think tastes better. For something super unique, try Jordanian Jameed as another commenter pointed out. That should be incredibly interesting. And then maybe you can take it to the next level and try Renga and Fisikh, these are egyptian salted/fermented fish. Also super unique. Keep it up man.
I gotta get better using my flame thrower. You should do a video on how you get good color on your steaks with it.
Hmm as a sidedish have you considered the greek recipe of dolmades with ground beef in the mixture? It is ideal as a sidedish with a nice lemony sauce
I love getting those a Mediterranean restaurants, and I'm sure Guga's familiar with them, but I'd love to see him make some.
That cardamom and clove mix sounds like a very distinctive flavor profile. Sounds interesting. Seems like something that might work better with pork. So did those to spices stand out or blend in to where they were unnoticeable as individual spices? I'm curious. And as for that side dish. 🎉 I want to try that for sure.
Ranch packet seasoning is Oklahoma MSG!
Hey Guga you should do a show with Korean BBQ sauce. Had chicken and steak with it and it was delicious.
I think y'all should do like a International Steak Seasoning Bracket. Country v Country, Continent v Continent, to find the best in seasoning for steak in the world. Whether you do it like they do it for the FIFA World Cup or whatever, it would make a great video or series.
hey guga!! you should try Berbere, it's an Ethiopian seasoning. i think you'd love it!
Are you trying to kill him? You know he can't handle heat
@@MikeWallaceSC haha i think he could handle a bite
Wagyu eye round vs Choice Filet tenderness test PLEASEEEE
Arabian/Persian gulf MSG is called Mahiyawa or مهياوة which is a fish sauce using zaatar and dates.
baharat seasoning is my go to seasoning for whenever I make steak... When I make chuck roast I take it one step further by sticking rosemary leaves inside the steak... you will not disappointed
i think you made an umami spice mix in another vid and this is a lot like this
I love how no matter how many times they taste a control steak it’s like they’re eating a guga steak for the first time
Love a zatar bagel from olde Brooklyn bagles shop.
Uncle Guga, I have a correction if i may :D
Za'tar literally means thyme, yet we do have a mix called Za'tar, because thyme is the main ingredient in it (thyme, sumac, sesame seeds) however the one you used in this episode is more of Dukkah, unless it did include thyme as a main ingredient but it was not mentioned in the screen at 00:12
You may not
@@andyh7777a wee bit too late on that
Dude is not a chef. He buys expensive cuts of meats and BBQ them and destroys a lot of them doing stupid things like marinating them in mac and cheese powder. He is entertaining but def isn't a professional. There's a reason Gordon Ramsay calls him a donut!
@@Aymenadhamiwell those stupid things he had done are definitely taking him to become as good as a pro in preparing meats, if not better.
@@Aymenadhami Nothing can be learned if risks are not taken. This man takes those risks for us and gives us the results. He is doing a service to the world by presenting us with novel approaches to preparing meat. Some are great, some are good, some are 'do not recommend'. Thus is the nature of experimentation.
Zaatar is the OG of spice i put that on everything. Even fries that peppery bite in zaatar is undefeated
Guga you should make a section of battle of the steaks in which you take steaks that have been selected as "the best" and make them compete between each of them to see which one is better
Here in Chile we use Merkén, is a traditional condiment in Mapuche cuisine, can you try it Guga?
this gram system is wonderful to make the dough
Zatar is my favorite spice mix.
Once you’ve done 16 of these msg replacement videos, you should do a tournament bracket of all of them and crown the ultimate winner!
As a Greek, I've never heard of za-atar. Greek MSG is oregano, salt pepper, olive oil and lemon on everything!!
Έλα ντε. Αυτό το κανάλι έχει γίνει κωλόχαρτο.
It’s because both zaatar and baharat are Levantine Mediterranean lol not sure why he confused all of us with that title
One of these days, Guga's "side dish" will just be another steak.
And the dipping sauce will be a wagyu puree
Sometimes it involves ground beef. Meat side dish to my steak dish
Guga!! UYou should use "Merken" Chilean - Mapuche- Smoked chile "Msg" its amazing
This is all from the Levant, and there is many mixtures of zaatar each country got a zaatar of its own (lebanon, syria, Jordan, Palestine). And for the bharat its called the 7 spices, it can be bought already done. And the side dish is called lahm baajin its from Levant/Armenia and to take to the next level when its cooked sprinkles some paprika on top and squeeze a lemon too, its incredibly good, to be enjoyed with a ayran drink.
You're right I'm Israeli and our za'tar is different than other za'tars
Really like the little pop out tags telling us measurements of ingredients
I did my own experiment like this using Garam Masala. I was blown away by how different/ delicious it was. Do it!
You can try the Zaatar bread for side dish, they are literally my childhood.
You should try adobo and sazón, they are the Latin msg
Is there a video where you show how to properly use your flamethrower? I have to imagine there are some techniques to make it best.